Grilled Bison Burgers with Caramelized Onion and Crispy Shiitakes
Serves 4 | Prep Time 15 minutes | Cook Time 30 minutes
I know it says bison here, but that lean meat (bison=buffalo) is really just a great excuse to hold a mushroom-Palooza while getting a load of brain boosting B-12. First we mix the bison with chopped up cremini (button) mushrooms. Then on top goes a few crispy shitakes that have been tossed with smoked paprika and olive oil. in between? Caramelized onions (ummmmmm...). Put it all on a lily pad of butter leaf lettuce and it tastes like a Tower of umami! The mushrooms also provide a hit of hard-to-find Vitamin d, which university of Kentucky researchers found plays an important role in reducing oxidative damage in the brain that impacts learning.
Instructions
Preheat oven to 375o. Place shiitakes in a bowl and drizzle with olive oil, salt and smoked paprika, tossing until evenly coated. Arrange mushrooms in a single layer on a parchment lined sheet pan and roast until crisp and browned, about 20 minutes.
Heat the olive oil in a large skillet over medium-high heat.When the oil starts to shimmer, add onions and a generous pinch of salt. Cook slowly, stirring occasionally, until onions are caramelized and very soft, 20-25 minutes. Remove onions from pan.
Place bison, black pepper, parsley and mushrooms in a large bowl.
Using the same skillet as the onions, heat remaining 1 teaspoon of oil over medium heat. Add the garlic, anchovy/salt mixture and red chili flakes, stirring to combine. Sauté for 1 minute then transfer mixture to the bowl.
Using hands gently mix ingredients until everything is well combined. Shape into 4 equal sized patties.
Heat a grill or grill pan to medium-high heat. Using a paper towel, lightly coat with a neutral-flavored oil. Grill patties for 3 minutes. Flip once and cook the other side for about 3 minutes more.
Serve each patty on a lettuce leaf topped with some caramelized onion and crispy shiitake mushrooms.
Cook notes: When mix the bison with the other ingredients, use a light hand. If you overwork the bison, the burgers will be tough.
When it comes to caramelizing onion, patience is a virtue. During cooking, onions slowly change appearance, turning from translucent to a deep golden brown as they release their yummy sugars. keep in mind that onions will cook down to less than one-third their original volume as they caramelize. You’ll want to stir the onions, but resist the urge. The key is to cook them slow and low. After about 20 minutes, the onions should begin to wilt and take on a golden hue. Caramelized onions hold well in the fridge and add a lot of flavor to other dishes, so make extra.
PER SERVING: Calories: 368; Total Fat: 25 g (6 g saturated, 15 g monounsaturated); Carbohydrates: 12 g; Protein: 26 g; Fiber: 3 g; sodium: 264 mg
STORAGE: store in the refrigerator tightly wrapped in plastic wrap for up to 3 days or in the freezer uncooked tightly wrapped for 1 month.
Reprinted with permission from The Healthy Mind Cookbook by Rebecca Katz with Mat Edelson
Ingredients
Crispy Shiitakes
1/2 pound shiitake mushrooms, stems removed and thinly sliced
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon smoked paprika
Caramelized Onions
2 tablespoons extra-virgin olive oil
1/2 large red onion, sliced
Burgers
1 pound ground bison
3 ounces raw crimini mush- rooms, stemmed and finely processed in a food processor
3 tablespoons parsley, roughly chopped
1/2 teaspoon freshly ground black pepper
1 teaspoon extra virgin olive oil
2 anchovies, rinsed then ground into a paste with 1/2 teaspoon sea salt
1 1/2 tablespoons garlic, minced 1 pinch red chili flakes
4 butter lettuce leaves, washed and dried